Spicy Stuffed Mushrooms Recipe

Spicy Stuffed Mushrooms Recipe

These savory stuffed mushrooms have been a huge hit with family and friends in Belleville, Michigan for years, says Amy Prey. For a little less heat, substitute a milder sausage and different cheese for the pepper Jack.

Ingredients

Directions

In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain.

Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the stems, onions and garlic in butter for 4-5 minutes or until crisp-tender. Stir in the sausage, bread crumbs and 1/2 cup cheese.

Spoon about 2 tablespoons into each mushroom cap. Place on a foil-lined baking sheet; sprinkle with remaining cheese. Bake at 350° for 22-25 minutes or until mushrooms are tender.Yield: 2 dozen.

Originally published as Spicy Stuffed Mushrooms in Simple & Delicious
March/April 2007, p42

In a small skillet, cook sausage over medium heat for 5-6 minutes or until no longer pink; drain.

Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the stems, onions and garlic in butter for 4-5 minutes or until crisp-tender. Stir in the sausage, bread crumbs and 1/2 cup cheese.

Spoon about 2 tablespoons into each mushroom cap. Place on a foil-lined baking sheet; sprinkle with remaining cheese. Bake at 350° for 22-25 minutes or until mushrooms are tender.Yield: 2 dozen.

Originally published as Spicy Stuffed Mushrooms in Simple & Delicious
March/April 2007, p42